Green Sauce

This green sauce is an easy, versatile condiment made with fresh herbs, pickled jalapeno, avocado, and capers. Zowza, right?! Its ability to elevate grilled meat, salads, vegetables, omelettes, or even stand alone as a dip is nothing short of magical.

A glass jar filled with green sauce with a spoon resting inside.

Green Sauce

  • Quick Glance
  • Quick Glance
  • 10 M
  • 10 M
  • Makes 1 generous cup
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Ingredients


Directions

Roughly chop or tear the herbs.

In the bowl of a food processor fitted with the steel blade, toss in all of the ingredients and blend until the desired consistency is achieved.

Taste and, if desired, add more lime juice or salt.

Store in an airtight container and refrigerate for up to 3 days.

Print RecipeBuy the Little Green Kitchen cookbook

Want it? Click it.

    What Makes This Green Sauce Magic & (Almost) A Million Ways To Use It

    • This recipe is intended to encourage variation and adaptation based on the herbs you prefer or have on hand. Love tarragon? Toss it in! Loathe cilantro? Leave it out and substitute oregano or basil.

      When it comes to uses for this vibrant green sauce, the list is truly endless. Our testers enjoyed it with just about everything, including grilled meats and vegetables, eggs, salads, blackened fish sandwiches, crudites, and new and fingerling potatoes.

    Recipe Testers' Reviews

    WOW! This sauce is magical! It was really easy to make and was absolutely delicious on everything I put it on.

    I first used it on top of chopped grilled chicken on salad and it was amazing. I also used it used it in a garden omelette which I will do again.

    This is a must-have in my fridge at all times.

    I used parsley, cilantro, and mint along with 12 pickled jalapeno slices, and Old El Paso. I ended up with 1 1/4 cups, which was fine with me, it was so good

    I didn't need to adjust anything as the flavor was great as-is.

    This stuff is pretty magical. I made this to accompany a dinner of grilled steak and vegetables. We put it on everything that night—steak, corn on the cob, asparagus, salad—and it was a hit!

    It was a nice change from my standby of garlic, salt, and pepper—a tangy and bright tasty addition. Easy to make with pantry items and garden herbs.

    Since then, I've also added it to scrambled eggs and toast, and veggie sandwiches. It made enough for dinner for four with leftovers to use all week. Will definitely make this again, especially for summer grilling!

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